The pike species range across northern North America and from Western Europe to Siberia in Eurasia.Take a long piece of strong muscle, add powerful teeth to one end, give it a big appetite and a mean disposition and you have northern pike. They detest all living things, including themselves. If something goes near the pike place and they can get it in their mouth they will eat it. Even five or six pound bass swimming in pike waters plays Russian roulette when they think they can swim with the Water Wolves. Pike are prized as game fish for their determined fighting and have been food fish since ancient times. The variety of pike recipes differs from country to country but despite the difference the fish have great culinary qualities. Italian-style northern pike recipes are kind of like an Italian stir-fry. The ingredients: 1 fresh northern pike cut into bite-sized pieces; 1 T. olive oil; 1 T. Butter; 1-2 T. flour; 1 large clove garlic, minced; 1 stalk (about 1 cup) fresh celery, coarsely chopped; Green onions (about 1 cup), coarsely chopped; 1 cup fish stock or clam juice; 1 16-oz. jar marinara sauce; Fresh ground pepper; Fresh mozzarella; rice or pasta. In a pan, heat the olive oil; add butter. When pan is very hot, add the celery. When the celery begins to lighten in color, add the onion. When the onion becomes translucent, add the garlic. Now add the fish and gently toss to mix all ingredients. Sprinkle the flour lightly over the mixture and toss again. Now add the fish stock or clam juice - and marinara sauce. Reduce heat and simmer a few more minutes. Spoon the mixture over cooked rice or pasta. The whole process should take no more than about 20 minutes. With even half of this size fish, you should easily be able to serve 4 hungry people! Baked pike recipes are great for cooking pike. To make baked stuffed pike first remove backbone but leave head and tail. Cook the rice uncovered in 3 quarts boiling salted water for about 12 minutes. Drain and set aside to cool. Toss the chopped cucumber with 1/4 teaspoon of salt. Then drain and pat dry. Melt 2 tablespoons of butter and cook onions and cucumbers until soft and transparent. Transfer to a large mixing bowl and add chopped eggs, cooked rice, parsley and chives. Season with salt and pepper and moisten with a tablespoon of heavy cream. Mix together. Wash the fish inside and out and dry thoroughly. Fill the fish with the cucumber-rice stuffing, close the opening with small skewers and crisscross kitchen string around the skewers. Preheat oven. In a baking dish melt 1/4 lb butter. Place the fish in the baking dish; raise the heat and cook for about 5 minutes until golden brown. Turn over the fish and brown the other side. Sprinkle top with half of the bread crumbs and then turn the fish over again and sprinkle the other side. Pour 1/2 cup boiling water around the fish and bring it to a simmer on top of the stove. Bake uncovered in the middle of the oven for 30 to 35 minutes or until fish feels firm when pressed lightly with a finger. Serve directly from baking dish.
Pike recipes are extremely versatile and worth trying out.